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Skinnytaste Dinner Plan Week 2

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

2

medium sugar or pie pumpkins

shallots

garlic

sage

scallions

cilantro

red cabbage (1 1/3c shredded)

pico de gallo (optional)

avocado (optional)

onion

red onion

jalapeno pepper

12 oz

skinless chicken tenders/breast

2 lb

boneless pork shoulder roast

14 oz

Italian chicken sausage

6

(3/4” thick) center cut boneless pork chops

1 lb

skinless chicken breast

butter

reduced fat sour cream

part skim shredded mozzarella

part skim ricotta

grated parmesan

1

large egg

reduced fat cheddar cheese

low sodium chicken or vegetable broth

3 cups

low sodium chicken stock

1 can

reduced-sodium black beans

10 oz

can tomatoes w/mild chilis

1 28 ounce can

diced tomatoes

red wine vinegar

12

crisp corn taco shells

honey

marinara sauce

worcestershire sauce

6 oz

lasagna noodles (whole wheat or gluten free)

panko crumbs

crushed cornflake crumbs

12 oz

jar roasted red peppers in water

olive oil

1 15 ounce can

cannellini beans

1 15 ounce can

kidney beans

1/2 cup

BBQ sauce

kosher salt and black pepper

chili powder

red pepper flakes

cracked black pepper

onion powder

garlic powder

oregano

ground cumin

fresh parsley

bay leaves

fresh basil

paprika